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A close-up of a steaming bowl of Avgolemono Soup, garnished with fresh dill, ready to be enjoyed.

Classic Creamy Avgolemono Soup

A comforting and vibrant Greek lemon-egg soup, featuring a velvety broth with tender rice or orzo, finished with a bright and tangy avgolemono liaison that's both hearty and refreshing.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Greek
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

For the Soup Base
  • 8 cups chicken broth low sodium
  • 1/2 cup orzo pasta or medium-grain rice
  • 1/2 tsp salt adjust to taste
  • 1/4 tsp black pepper freshly ground, adjust to taste
For the Avgolemono
  • 3 large eggs room temperature
  • 2 large egg yolks room temperature
  • 1/2 cup lemon juice freshly squeezed (from 2-3 lemons)
  • 1/4 cup water cold (optional, for thinning if needed)
Garnish
  • 2 tbsp fresh parsley finely chopped (optional)

Equipment

  • Large Stockpot or Dutch Oven
  • Whisk
  • Medium bowl
  • Measuring cups and spoons
  • Ladle

Method
 

Prepare the Soup Base
  1. In a large stockpot or Dutch oven, bring the chicken broth to a rolling boil over medium-high heat.
  2. Add the orzo pasta (or rice) to the boiling broth. Reduce heat to medium-low, cover, and simmer for 10-12 minutes, or until the orzo/rice is tender. Do not overcook. Season with salt and black pepper to taste. Remove from heat and let it rest for a few minutes.
Prepare the Avgolemono Mixture
  1. While the orzo/rice is cooking, in a medium bowl, whisk together the whole eggs and egg yolks vigorously until they are pale yellow and slightly frothy, about 2-3 minutes.
  2. Gradually whisk in the fresh lemon juice into the egg mixture until well combined. The mixture will lighten in color.
  3. This is the most crucial step. Slowly ladle about 1 to 1.5 cups of the hot broth from the soup into the egg-lemon mixture, whisking constantly and vigorously. Start with a small amount and gradually add more, ensuring the eggs do not scramble. This gently raises the temperature of the egg mixture.
Combine and Finish
  1. Pour the tempered avgolemono mixture back into the stockpot with the remaining soup, whisking constantly as you pour.
  2. Return the pot to very low heat. Continue to stir gently for 3-5 minutes until the soup thickens slightly to a creamy consistency. DO NOT BOIL THE SOUP after adding the avgolemono, or the eggs will curdle.
  3. Taste and adjust seasoning if necessary. Serve immediately, garnished with fresh parsley if desired.

Notes

**Egg Tempering is Key:** Ensure eggs and egg yolks are at room temperature for best results. Whisking constantly while adding hot broth prevents scrambling.
**Do Not Boil:** After adding the avgolemono mixture, never allow the soup to come to a boil. Gentle heat is essential for a smooth, creamy texture.
**Storage:** Avgolemono soup is best enjoyed fresh. If storing, it may separate slightly. Reheat gently over low heat, stirring occasionally, and do not boil.
**Variations:** For a richer soup, you can add shredded cooked chicken at the end. Some recipes use chicken fat in the beginning for extra flavor.